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Categories:
olive oil chicken breasts portabella mushrooms onion red bell pepper red wine tomatoes fresh basil rosemary thyme salt black pepper bay leaf chicken stock parsley
Viewed: 23 - Published at: 7 years agoIngredients
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into thin strips
- 2 cups thinly sliced portabella mushrooms (stems removed)
- 1 medium onion, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/2 cup red wine
- 1 (28 ounce) can stewed tomatoes, diced
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 6 cups chicken stock
- 1/2 cup chopped fresh parsley
Method
- In a large soup pot, heat the olive oil.
- Saute the chicken 4 to 5 minutes or until no longer pink.
- Add the mushrooms, onion and red pepper; saute another 5 minutes.
- Add the wine and cook, stirring, for 3 minutes.
- Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
- Remove the bay leaf.
- Stir in the parsley and serve immediately.
